Description
These Keto Baklava Bars are a low-carb, sugar-free twist on the traditional Middle Eastern dessert. They feature a buttery almond flour crust layered with a cinnamon-spiced nut mixture and topped with a rich, keto-friendly honey syrup. Perfect for a sweet treat while sticking to ketogenic or low-carb diets.
Ingredients
Crust
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol sweetener
- 1/4 tsp salt
- 1/4 tsp xanthan gum (optional)
- 5 tbsp cold butter, cut into small pieces
Nut Topping
- 1 1/2 cups finely chopped walnuts (or pecans, almonds, pistachios, or a mix)
- 1/3 cup brown sugar replacement
- 1/2 tsp cinnamon
- 1/2 tsp orange zest
- 3 tbsp melted butter
"Honey" Syrup
- 3 tbsp water
- 3 tbsp allulose (or xylitol)
- 1 tbsp allulose honey (or liquid allulose)
- 1/2 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325ºF (165ºC) and line an 8x8 inch metal baking pan with parchment paper, leaving overhanging edges for easy removal of the bars later.
- Make the Crust: In a food processor, combine almond flour, powdered erythritol, salt, and xanthan gum. Pulse a few times to mix evenly. Scatter the chilled butter pieces over the mixture and pulse until it resembles coarse crumbs.
- Press and Bake Crust: Transfer the crumb mixture into the prepared pan and press firmly and evenly into the bottom using a flat-bottomed glass or measuring cup. Bake for 15 to 18 minutes until the edges turn golden brown. Remove from the oven and allow it to cool completely.
- Prepare Nut Topping: In a medium bowl, whisk together the chopped nuts, brown sugar substitute, cinnamon, and orange zest. Stir in the melted butter until well combined.
- Assemble and Bake Nut Layer: Spread the nut topping evenly over the cooled crust, pressing it gently to adhere. Return the pan to the 325ºF oven and bake for another 20 minutes. Remove and let the bars cool completely in the pan.
- Make the "Honey" Syrup: In a small saucepan over medium heat, combine water, allulose (or xylitol), and allulose honey. Bring to a boil, then reduce to a simmer and cook for about 3 minutes until slightly thickened. Remove from heat and whisk in vanilla extract.
- Finish and Cut: Drizzle the syrup evenly over the cooled bars. Using the parchment paper overhang, lift the bars out of the pan and place them on a cutting board. With a sharp knife, cut into 16 squares or triangles to serve.
Notes
- You can substitute walnuts with pecans, almonds, pistachios, or a nut mix based on preference.
- Xanthan gum is optional but helps in binding the crust better.
- Ensure the butter is cold when adding to the crust for proper crumb texture.
- If you don’t have allulose honey, liquid allulose will work similarly in the syrup.
- Store bars in an airtight container in the refrigerator for up to a week.
- For a nut-free version, consider using seeds like pumpkin or sunflower but adjust sweetness and texture accordingly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern